Kerala's Sweet Temptations: A Dive Into the Divine Desserts of God’s Own Country

In the land where the aroma of spices fills the air, Kerala’s sweet offerings are as irresistible as its tropical landscape. With desserts that make you feel like you’ve bitten into a slice of tropical heaven, Kerala sweet dish aren’t just snacks: they’re experiences. Get ready to discover the iconic sweet dishes that will transport you straight to Kerala’s sun-kissed backwaters!

1. Payasam

Payasam, Kerala’s classic dessert, is usually served in tiny bowls, but always big on flavor.

Ingredients:

• 75 gm Rice (preferably Kerala's red matta rice)
• 200 gm Jaggery
• 50 ml Ghee
• 250 ml Coconut milk
• 300 ml Coconut milk
• 500 ml Water
• 5 gm Cardamom powder
• 25 gm Cashews
• 15 gm Raisins

Procedure:

1. Rice bath time: Wash the rice thoroughly and pressure cook it with 500 ml water until soft and squishy. We’re aiming for a melt-in-your-mouth texture, not a chewy rice explosion.
2. Jaggery syrup whirlpool: In a separate pan, melt the jaggery with a splash of water over medium heat. Once melted, strain it to get rid of any sneaky dirt and pour it back into the pan. Bring it to a gentle boil.
3. Ghee glory: In another pan, heat the ghee. Fry the cashews until golden and the raisins until they’re plump little jewels. Set them aside.
4. Mix and mingle: Stir the cooked rice into the jaggery syrup. Add the second extract of coconut milk and let it simmer on a low flame, stirring occasionally. This is the part where you need patience.
5. Coconut cloud finale: After about 10 minutes, pour in the first extract of coconut milk. Stir well and add cardamom powder, fried cashews, and raisins. Your payasam is now ready to transport you straight to the backwaters of Kerala.

2. Unniyappam

Move over donuts, because Kerala’s Unniyappam is here to take the crown. These bite-sized fried dumplings are sweet, slightly crunchy on the outside, and soft like clouds on the inside.

Ingredients

• 200 gm rice flour
• 150 gm jaggery
• 1 large ripe banana (preferably Nendran)
• 5 gm cardamom powder
• 5 gm black sesame seeds
• 25 ml ghee
• 30 gm coconut pieces (chopped)
• 100 ml water
• A pinch of baking soda

Procedure:

1. Banana party: Mash the banana with a fork until it’s smooth and creamy. We’re looking for baby food consistency here.
2. Jaggery jacuzzi: Melt the jaggery in water over low heat until it dissolves into a rich syrup. Let it cool down a bit because nobody likes burnt hands or syrup splashes.
3. Mix it up: In a bowl, combine the rice flour, mashed banana, jaggery syrup, cardamom powder, and black sesame seeds. Stir until you get a smooth batter. It should be thick enough to coat the back of a spoon but not runny.
4. Coconut crunch: Heat ghee in a pan and fry the coconut pieces until golden brown. Add these crispy bits to the batter.
5. Bubble it up: Add a pinch of baking soda to the batter and let it sit for about 30 minutes. The batter should get light and airy.
6. Fry and fly: Heat oil in an unniyappam pan (or any deep frying pan with little cavities). Pour a small amount of batter into each cavity. Fry until they’re golden brown and crispy on the outside. Now, bite into one and savor the sweet, spongy goodness.

3. Ada Pradhaman

Ada Pradhaman is the queen, ruling over the Kerala sweet kingdom with grace and decadence. Made with flat rice flakes (ada) cooked in coconut milk and jaggery, this dish is a rich, syrupy dream.

Ingredients:

• 100 gm Ada (flat rice flakes)
• 250 gm Jaggery
• 50 ml Ghee
• 250 ml Coconut milk
• 300 ml Coconut milk
• 5 gm Cardamom powder
• 20 gm Cashews
• 10 gm Raisins

Procedure:

1. Ada adventure: Boil water and cook the ada until soft. Drain and wash with cold water to prevent sticking.
2. Jaggery syrup encore: Just like with payasam, melt jaggery in water, strain, and bring to a boil.
3. Ghee goodness: Heat ghee in a pan and fry the cashews and raisins. Set them aside.
4. Coconut symphony: Add the cooked ada to the jaggery syrup, followed by the 2nd extract of coconut milk. Let it simmer until the mixture thickens and the flavors marry beautifully.
5. Finishing touch: Pour in the first extract of coconut milk, sprinkle cardamom powder, and add the fried cashews and raisins. Stir well, serve warm, and prepare to fall in love.

Kerala’s divine desserts, from the simple Payasam to the indulgent Ada Pradhaman, reflect the rich culture of the region. But if you're feeling adventurous and want to add a twist, why not explore other iconic Indian sweets like Mysore Pak for a melt-in-your-mouth experience, the Chocolate Modak for a playful fusion of tradition and modern taste, or a decadent Chocolate Tart for those who love a crunchy, indulgent bite? Whether you stick to Kerala's classics or mix in these favorites, you’re in for a sweet journey that transcends boundaries.